- Ƙungiya nama - 800 Grams
- Masararki - 400 Grams
- Kwan fitila - 1 yanki
- Tafarnuwa - 3-4 hakora
- Red giya - 300 milliliters
- Fresh thyme - - To dandana
- Gida - 1 Art. a spoonful
- Salt, barkono kasa baki - - Don dandana
- Man zaitun - 40 milliliters
An wanke yatsun nama, a yanka su a cikin ribs, bari su bushe. Gasa gari, gishiri da barkono. A cikin wannan cakuda, zamu cire kullun. Fry da haƙarƙarin a kan zafi mai tsanani har sai an kafa wani ɓawon burodi. Da zarar haƙarƙarin haƙarƙarar ta yi launin toka - cire su daga wuta kuma sanya su a cikin tukunyar gasa tare da murfi. A cikin wannan man, wanda aka yi naman dafa, fry finely yankakken albasa da tafarnuwa. Lokacin da albasa da tafarnuwa za su kasance masu gaskiya (yana ɗaukan minti 2-3), ƙara yankakken namomin kaza zuwa wuraren. Fry, stirring, game da minti 10. Sa'an nan kuma zuba cikin frying kwanon rufi ga namomin kaza giya da rabin gilashin broth (idan broth ba - ruwan ruwa mai sauƙi). Ku kawo a tafasa, sa'annan ku cire daga wuta kuma ku zuba dukan abinda ke cikin frying kwanon rufi akan ƙwayoyin nama. A nan muna jefa kamar wasu twigs na sabo ne thyme. Mun rufe nau'in don yin burodi tare da murfi kuma saka shi a cikin tanda, mai tsanani zuwa 180 digiri. 1 awa gasa a 180 digiri, sa'an nan kuma rage yawan zafin jiki zuwa 150 digiri da gasa wasu 2 hours. Yi aiki tare da tarin gefen ka fi so - kamar ni, cikakke dankali. Bon sha'awa!
Ayyuka: 4